## Ingredients for Roasted beer and lime cauliflower tacos with coriander coleslaw

- 1/2 head of green cabbage (about 1/2 pound) - 1 small carrot - 2 tablespoons lime juice - 2 tablespoons rice vinegar - 1 teaspoon olive oil - 0.125 teaspoons salt - 80ml chopped coriander - 1 head cauliflower (about 1 pound) - 180ml beer - 60ml vegetable broth - 1 tablespoon lime juice - 30ml tamari or soy sauce - 5.5 tablespoons chipotle hot sauce - 1 to 2 garlic cloves, sliced - 5.5 teaspoons chilli powder - 1 teaspoon smoked paprika - 0.25 teaspoons ground cumin - 0.25 teaspoons garlic powder - Pinch of salt - 1 tablespoon olive oil - 1/2 yellow onion, chopped - 6 corn tortillas - 1 avocado, sliced - Tomato salsa, for serving

## How to make Roasted beer and lime cauliflower tacos with coriander coleslaw

1. Preheat the oven to 205°C and prepare a large baking tray. 2. Finely shred the cabbage into thin strips about 5cm long and slice the carrot into matching thin matchsticks. 3. Whisk together the lime juice, rice vinegar, olive oil, and salt in a small bowl to make the dressing, then set aside. 4. Cut the cauliflower into small, bite-sized florets. 5. Combine the beer, vegetable broth, lime juice, tamari, hot sauce, and sliced garlic in a saucepan over a medium heat. 6. Add the cauliflower florets to the pan and simmer for 90 seconds before draining thoroughly. 7. Mix the chilli powder, smoked paprika, cumin, garlic powder, salt, and olive oil in a large bowl to create a spice paste. 8. Add the drained cauliflower and chopped onion to the bowl and toss until every piece is evenly coated. 9. Spread the mixture onto the baking tray and roast for 20 minutes, stirring halfway through, until the cauliflower is browned and tender. 10. Toss the cabbage and carrots with the dressing and coriander just before serving. 11. Warm the corn tortillas briefly, then fill each with the roasted cauliflower, coriander coleslaw, fresh avocado slices, and tomato salsa.

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